I never really had true Middle Eastern cuisine until coming to London- it was always maybe a kebab or shawarma when I lived in Toronto. But man! It’s one of my all time favourite cuisines and inspires so much of my cooking! Sabih is an Iraqi inspired dish with aubergine, egg, and some sort of bread -usually a stone baked pita and I am so grateful for Genius Gluten Free foods for these gorgeous boys! I normally shy away from what I call ‘pseudo’ breads because they upset my stomach but Genius products tend to be pretty good on the tum! Traditionally, Sabih has both a tahini sauce and a ‘Zhoug’ which is a herby olive oil. I used tzatziki here because um... YUM and it balances so well with the other spices in the dish. This Sabih is made up of za’atar roasted aubergine, dill cucumber, chickpea, tomato and red onion salad, pickled red cabbage, 1 hard boiled egg, tzatziki, tahini drizzle.
Read moreCreamy & Dreamy smashed chickpea Dill Salad
Creamy, dreamy and oh so flavorful! This vegan chickpea salad is a ‘dill’icious plant based take on the old-school egg salad my Nanna used to use in her dainty tea time sandwiches. Perfect on a cracker, in a wrap, or by the spoonful this is a go to vegan salad that will impress any meat eater (tried and tested on my own meat-and-potato family!). Its also full of plant based protein from the chickpeas, and healthy fats from the vegan mayo making it my go-to for a quick powerhouse snack or meal before a day of hiking or work!
Read moreVegan Breakfast Burrito
While vegan and gluten free- its also the ultimate comfort breakfast! Lots of amazing, flavorful fats and carbohydrates and to optimize this vegan ‘junk’ food. I also use vegan cheddar cheese- the Vialife brand is my all time fave and it melts well, completes the burrito! I also add roasted potato wedges her, which adds the perfect texture contrast, a bit of crunch with the creamy ‘egg’ salad. I season mine with oregano, paprika and cayenne pepper!
Read more